Microwave Bread Pudding

star rating (18) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large or 2 small servings

Recipe photo

Looking for something warm, sweet, and satisfying to end your meal? "Instant" bread pudding goes from inspiration to "Ahhh..." in just 5 minutes.

Microwave Bread Pudding

star rating (18) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 1 large or 2 small servings
Published: 03/09/2010


  • 1 cup cubed bread; fresh, or just slightly stale; about 1 1/2 to 2 slices bread
  • 1 large egg
  • 1/3 cup milk
  • 1/4 teaspoon vanilla extract, optional
  • 2 to 3 tablespoons sugar
  • 1 to 2 tablespoons chocolate chips, butterscotch chips, dried fruit, cinnamon, or the garnish of your choice

Tips from our bakers

  • For berry bread pudding, omit the chips or dried fruit; and layer the bread cubes with fresh berries before microwaving.


1) Put the bread in a fairly shallow, single-serving, microwave-safe bowl.

2) Whisk together the egg, milk, vanilla, and sugar. Pour over the bread in the bowl, stirring gently to combine.

3) Stir in chips or dried fruit. And/or sprinkle with cinnamon, cinnamon-sugar, or nutmeg.

4) Microwave for 1 minute, uncovered. Check and see if it's still liquid. If it is, microwave in 30-second bursts, till pudding is cooked all the way to the center; the very center can still look a bit uncooked, but it shouldn't be liquid.

5) Remove from the microwave. If desired, drizzle with maple syrup or melted caramel or fudge sauce or... Serve warm; whipped cream or ice cream are always welcome.

Yield: one large or two smaller servings.


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  • star rating 04/13/2015
  • Paul A. from Elyria Ohio
  • I've made this a couple times for breakfast. I've used cinnamon and vanilla one day, bananas on another, and blueberries (my favorite) on another. Next I'm trying a little maple syrup after it cooked and calling it microwave French toast.
  • star rating 04/10/2015
  • Rebecca from Bermuda
  • Super fast and easy to prepare. I wasn't sure how a microwaved bread pudding would turn out, but King Arthur Flour recipes have never let me down before and this was no exception. I made it with homemade raisin bread and a bit more milk and it turned out great.
  • star rating 03/20/2015
  • from
  • star rating 11/15/2014
  • Bobbie from Chicago
  • Loved this recipe. One of the few "mug" desserts that really turn out good. I used left over French bread with very good results.
  • star rating 08/08/2014
  • Kailee from Fargo, ND
  • This recipe was absolutely fantastic, it tasted exactly like a normal bread pudding, anyone else wouldnt believe this was microwaved. I used 2 slices of bread, a slice of cinnamon bread, and lots of cinnamon (i love cinnamon and i prefer my bread pudding thicker). Instead of using chocolate/butterscotch chips, i made a quick sauce with butter, cream, and brown sugar in the microwave and poured it on after the pudding was done. The recipe called for 2 minutes in the microwave but 1 1/2 minutes turned out to be perfect.
  • star rating 07/25/2014
  • lauryn from usa
  • I absolutely loved this! I wanted something quick and tasty for desserts and this was perfect. I've made it a few times and it always turns out great. As long as you blend the wet ingredients together well enough. I added banana once and it was pretty good, as well as cinnamon, nutmeg and chocolate chips on separate times . Overall good
  • star rating 04/26/2014
  • Marcie from Moundsville,West Virginia
  • I've had a major weakness for bread pudding for as long as I can remember & this recipe, is by far, My FAVORITE! I follow the exact recipe except I use Cinnamon Raisin Bread. Something this simple should not taste this great!
  • star rating 11/30/2013
  • puddinglover from KAF Community
  • Today I ran across a 5 minute microwave bread pudding recipe and thought that was a great idea. Since I wasn't sure of that recipe, I decided to search the net and saw a recipe from King Arthur Flour--I knew that had to be a good one! I mixed it all according to the directions and popped it in the microwave for the first minute and it looked a little liquidy so I cooked it for another 30 seconds and it was pulling away from the side of the container, but there was liquid on the sides when I tilted it, so I cooked it for another 30 seconds. It looked pretty good, I let it cool for a (very) short time, and wow that was good! I love this and will definitely make it again. This time I just used the basic recipe without any add-ins, but this would be great with some berries! Thank you, King Arthur Flour!
  • star rating 11/25/2013
  • jenna from michigan
  • love it, tastes really good. only thing i change is that i add a little extra milk and don't use vanilla. tastes even better with cinnamon!
  • star rating 07/23/2013
  • chae from
  • I hate eggs and was sadly disappointed when, after cooking my bread pudding, it was nothing but bread suspended in scrambled egg. The only thing that made it edible was the addiction of carmel sauce and whipped cream. Next time I'd reduce the egg or add more milk, sugar, and bread.
    It sounds like the egg/milk/sugar might not have been whisked together enough--the custard should have set just fine OR perhaps the bread didn't soak it up enough! The issue is: if you overcook the pudding (it really only takes 1-2 minutes at most), the egg will separate from the liquid from being too "curdled". I'd try letting the pudding mixture sit a few minutes to absorb the custard before microwaving and then be sure to only cook until it is softly set. Feel free to try less egg and more milk on the next batch (note: using whole milk will give you better results than skim!) Kim@KAF

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